Name: Grilled Corn Salad with Jalapeno Dressing Recipe
Prep time: 30 min
Cook time: 22 min
Total time: 1 h 52 min
Yield: 6
Cuisine: Mexican
Ingredients: For Corn Salad:; ½ fresh pineapple; 4 fresh corn ears; 4 halloumi cheese; 1 bunch asparagus; 1 cup black beans; ½ red bell pepper; ½ small red onion; For Jalapeno Dressing:; 1 jalapeno pepper; 2 tomatoes; 1 lemon; 1 lime; 2 tbsp olive oil; 1 tbsp honey; 1 garlic clove; salt

This grilled corn salad with jalapeno dressing is a vibrant and flavorful dish, perfect for summer gatherings or as a refreshing side. The combination of sweet pineapple, smoky corn, and savory halloumi cheese creates a delightful balance of tastes, while the zesty jalapeno dressing adds a spicy kick.

Photos of Grilled Corn Salad with Jalapeno Dressing Recipe

Some ingredients in this recipe might not be staples in your pantry. Fresh halloumi cheese and a fresh jalapeno pepper might be less common, so be sure to check your local supermarket. Halloumi cheese is a semi-hard cheese known for its high melting point, making it ideal for grilling. Additionally, fresh pineapple and a bunch of asparagus may not always be on hand, so add them to your shopping list.

Ingredients For Grilled Corn Salad With Jalapeno Dressing

Pineapple: Adds a sweet and tangy flavor to the salad, perfectly balancing the smoky and savory elements.

Corn: Fresh corn ears provide a smoky and sweet base for the salad once grilled.

Halloumi cheese: A semi-hard cheese that grills well without melting, adding a savory and chewy texture.

Asparagus: Adds a slightly bitter and earthy flavor, complementing the sweetness of the other ingredients.

Black beans: Provides a hearty and protein-rich component to the salad.

Red bell pepper: Adds a vibrant color and sweet, crisp texture.

Red onion: Offers a sharp, tangy bite that enhances the salad's overall flavor.

Jalapeno pepper: Adds heat and a spicy kick to the dressing.

Tomatoes: Provide a fresh and juicy base for the dressing.

Lemon: Adds brightness and acidity to the dressing.

Lime: Complements the lemon juice, adding a zesty tang to the dressing.

Olive oil: Acts as the dressing's base, bringing all the flavors together smoothly.

Honey: Adds a touch of sweetness to balance the heat from the jalapeno.

Garlic: Provides a robust and aromatic flavor to the dressing.

Salt: Enhances and balances all the flavors in the dressing and salad.

One reader, Joceline Schnell says:

This grilled corn salad with jalapeno dressing is a flavor explosion! The smoky corn, tangy dressing, and fresh veggies create a perfect summer dish. The halloumi adds a delightful texture. Absolutely delicious and refreshing!

Joceline Schnell

Key Techniques for Crafting Grilled Corn Salad with Jalapeno Dressing

How to preheat a grill: Preheat an outdoor grill to medium-high heat and lightly oil the grate to prevent sticking. How to grill pineapple and jalapeno: Place the jalapeno pepper and pineapple on the hot grill, turning occasionally for 5 to 7 minutes until the pineapple has grill marks and the jalapeno is charred. How to grill corn and halloumi cheese: Place the corn and halloumi cheese on the hot grill. Cook the cheese for 1 to 3 minutes on each side until browned. Continue cooking the corn, turning occasionally, for about 10 minutes until roasted on all sides. How to grill asparagus: Place the asparagus on the grill and cook for 5 to 7 minutes until slightly charred. How to cut pineapple: Cut the grilled pineapple slices into quarters, remove the cores, and chop into bite-size pieces. How to cut halloumi cheese: Chop the grilled halloumi cheese into bite-size pieces. How to cut asparagus: Chop the grilled asparagus into bite-size pieces. How to remove corn kernels: Place the corn cob in a large bowl, hold the top, and slice halfway down to remove the kernels. Go all the way around the cob and turn it upside down to cut the remaining kernels. How to prepare jalapeno dressing: Remove the stem and charred skin from the jalapeno pepper, then blend it with tomatoes, lemon juice, lime juice, olive oil, honey, garlic, and salt until smooth. How to toss salad: Combine all the chopped ingredients with black beans, red bell pepper, and red onion, then pour the dressing over the salad and toss to combine. Refrigerate for about 1 hour to blend flavors.

How To Make Grilled Corn Salad with Jalapeno Dressing

This grilled corn salad makes the best barbecue side with its sweet pineapple, and crunchy greens tossed in a mildly spicy roasted jalapeno dressing.

Preparation: 30 minutes

Cooking: 22 minutes

Chill Time: 1 hour

Total: 1 hour 52 minutes

Serves:

Ingredients

For Corn Salad:

For Jalapeno Dressing:

Instructions

1. Preheat an outdoor grill to medium-high heat and lightly oil the grate.

1. Place the jalapeno pepper and pineapple in the hot grill, then grill, turning occasionally, for 5 to 7 minutes, until the pineapple has grill marks and the jalapeno pepper is charred. Remove from grill.

1. Place the corn and halloumi cheese on the hot grill. Cook the cheese for 1 to 3 minutes, until browned on the bottom.

1. Flip and cook for 1 to 3 minute more, until browned. Remove cheese from grill.

1. Continue cooking the corn, turning occasionally, for about 10 minutes, until roasted on all sides. Remove from grill.

1. Place the asparagus on the grill and cook for 5 to 7 minutes, until slightly charred. Remove from grill.

1. Cut the pineapple slices into quarters and remove cores. Chop the pineapple, asparagus, and halloumi cheese into bite-size pieces, then place them in a bowl.

1. Add the black beans, red bell pepper, and red onion, then toss until salad is mixed.

1. Place the corn cob in a large bowl and holding the top, slice halfway down to remove the kernels from the cob. Go all the way around the cob and turn upside down to cut the remaining kernels.

1. Repeat with remaining cobs, then add the corn to the salad.

1. Remove the stem and charred skin from jalapeno pepper, then place jalapeno in a blender. Add the tomatoes, lemon juice, lime juice, olive oil, honey, garlic, and salt, then blend until the dressing is smooth.

1. Pour the dressing over salad, then toss to combine. Refrigerate for about 1 hour until flavors blend.

1. Serve and enjoy!

Nutrition

- Calories: 334.67kcal

- Fat: 10.21g

- Saturated Fat: 3.83g

- Trans Fat: 0.00g

- Monounsaturated Fat: 4.52g

- Polyunsaturated Fat: 1.22g

- Carbohydrates: 53.03g

- Fiber: 9.69g

- Sugar: 19.00g

- Protein: 13.90g

- Cholesterol: 16.82mg

- Sodium: 746.05mg

- Calcium: 167.29mg

- Potassium: 994.39mg

- Iron: 3.48mg

- Vitamin A: 80.72µg

- Vitamin C: 72.81mg

Mastering the Art of Grilled Corn Salad: A Technique Tip

When grilling corn and asparagus, make sure to keep an eye on them and turn them occasionally to ensure even charring and prevent burning. This will enhance their natural sweetness and add a smoky flavor to your salad.

Time-Saving Tips for Preparing This Grilled Corn Salad Recipe

Prep ingredients ahead: Chop the pineapple, asparagus, and red bell pepper in advance to save time on the day of cooking.

Use canned beans: Opt for canned black beans instead of cooking them from scratch.

Preheat grill: Ensure the grill is preheated to the right temperature before starting to cook.

Multitask grilling: Grill the jalapeno pepper and pineapple while prepping other ingredients to save time.

Blender for dressing: Use a blender to quickly mix the jalapeno dressing ingredients.

Substitute Ingredients For Grilled Corn Salad with Jalapeno Dressing Recipe

fresh pineapple - Substitute with mango: Mango provides a similar tropical sweetness and juicy texture that complements the salad.
fresh corn ears - Substitute with frozen corn kernels: Frozen corn kernels are convenient and can be grilled to achieve a similar smoky flavor.
halloumi cheese - Substitute with paneer: Paneer has a similar firm texture and can be grilled without melting, making it a good alternative.
asparagus - Substitute with green beans: Green beans offer a similar crunch and can be grilled or blanched to match the texture of asparagus.
black beans - Substitute with kidney beans: Kidney beans have a similar texture and earthy flavor, making them a suitable replacement.
red bell pepper - Substitute with yellow bell pepper: Yellow bell pepper provides a similar sweetness and crunch, adding color variety to the salad.
small red onion - Substitute with shallots: Shallots offer a milder flavor and can be used raw or lightly cooked, similar to red onion.
jalapeno pepper - Substitute with serrano pepper: Serrano peppers have a similar heat level and flavor profile, making them a good alternative for the dressing.
tomatoes - Substitute with cherry tomatoes: Cherry tomatoes provide a similar sweetness and juiciness, and can be easily blended into the dressing.
lemon - Substitute with lime: Lime offers a similar tartness and acidity, making it a suitable replacement for lemon in the dressing.
lime - Substitute with lemon: Lemon provides a similar citrusy flavor and acidity, making it an interchangeable substitute for lime.
olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and high smoke point, making it a good alternative for dressings.
honey - Substitute with agave syrup: Agave syrup offers a similar sweetness and can be used in the same quantity as honey.
garlic clove - Substitute with garlic powder: Garlic powder provides a similar flavor and can be used in smaller quantities as a substitute.
salt - Substitute with sea salt: Sea salt offers a similar salty flavor and can be used in the same quantity as regular salt.

Elevate Your Presentation of Grilled Corn Salad

Serve smaller portion sizes: Arrange the grilled corn salad in a small, elegant bowl or plate, ensuring each ingredient is visible and vibrant.
Use decoration: Garnish the plate with a few sprigs of fresh herbs like cilantro or parsley to add a pop of color and freshness.
Highlight textures: Place a few slices of grilled halloumi cheese on top of the salad to showcase its golden-brown crust and creamy interior.
Add height: Stack the grilled asparagus spears in a crisscross pattern to give the dish some vertical dimension.
Drizzle dressing artistically: Use a squeeze bottle to drizzle the jalapeno dressing in a zigzag pattern over the salad, ensuring it looks both appetizing and artistic.
Use a variety of colors: Ensure the red bell pepper, black beans, and pineapple pieces are evenly distributed to create a visually appealing mix of colors.
Incorporate edible flowers: Add a few edible flowers like nasturtiums or pansies to the plate for an extra touch of elegance and color.
Serve on a unique plate: Choose a plate with an interesting shape or texture to make the presentation stand out even more.
Add a citrus twist: Place a thin slice of lime or lemon on the side of the plate for an extra burst of color and a hint of freshness.
Finish with a light sprinkle of sea salt: Just before serving, lightly sprinkle some flaky sea salt over the dish to enhance the flavors and add a touch of sophistication.

Essential Tools for Making Grilled Corn Salad with Jalapeno Dressing

Outdoor grill: Used to cook the pineapple, jalapeno pepper, corn, halloumi cheese, and asparagus, giving them a nice char and enhancing their flavors.
Grate: Lightly oiled to prevent sticking and to ensure even grilling of the ingredients.
Tongs: Essential for turning and removing the grilled ingredients from the grill safely.
Cutting board: Used for chopping the pineapple, asparagus, halloumi cheese, red bell pepper, and red onion.
Chef's knife: Necessary for cutting and chopping all the vegetables, fruits, and cheese.
Large bowl: Used to mix the salad ingredients together.
Blender: Used to blend the jalapeno dressing ingredients into a smooth consistency.
Measuring spoons: Needed to measure out the olive oil and honey accurately.
Juicer: Helpful for extracting juice from the lemon and lime for the dressing.
Mixing spoon: Used to toss the salad ingredients together with the dressing.
Refrigerator: Used to chill the salad for about an hour to allow the flavors to blend.
Serving bowl: Used to present the salad when it's ready to be served.

Storing and Freezing Grilled Corn Salad for Later

To store the grilled corn salad in the refrigerator, place it in an airtight container and keep it chilled for up to 3-4 days. The flavors will meld together and intensify over time, making it even more delicious.
If you want to freeze the salad, it's best to freeze the components separately. Freeze the grilled corn kernels, asparagus, and halloumi cheese in separate freezer bags or containers. The black beans, red bell pepper, and red onion can also be frozen together in a single bag or container.
The jalapeno dressing can be frozen in an ice cube tray for easy portioning. Once frozen, transfer the cubes to a freezer bag or container. This way, you can thaw only the amount of dressing you need for each serving.
When ready to serve, thaw the frozen ingredients in the refrigerator overnight. For the best texture, it's recommended to use the frozen grilled corn salad within 2-3 months.
To serve, toss the thawed ingredients together in a large bowl and drizzle with the desired amount of jalapeno dressing. If the dressing is too thick, you can thin it out with a little olive oil or lime juice.
Keep in mind that the texture of the grilled vegetables may change slightly after freezing and thawing, but the bold flavors of the jalapeno dressing will still make this a delicious and satisfying salad.

Fascinating Fact About Grilled Corn Salad with Jalapeno Dressing

A unique aspect of this grilled corn salad is the inclusion of halloumi cheese, which is known for its high melting point, making it perfect for grilling.

Budget-Friendly: Making Grilled Corn Salad at Home

This grilled corn salad with jalapeno dressing recipe is quite cost-effective for a household. The main ingredients like corn, black beans, and red bell pepper are affordable and widely available. Specialty items like halloumi cheese and pineapple add a gourmet touch without breaking the bank. The dressing ingredients, including jalapeno pepper, tomatoes, and olive oil, are also reasonably priced. Overall, this recipe scores an 8 out of 10 for cost-effectiveness. The approximate cost for a household of 4 people is around $20-$25 USD.

Is This Grilled Corn Salad Healthy?

This grilled corn salad with jalapeno dressing is a nutritious and flavorful dish that offers several health benefits:

The salad is packed with fresh vegetables like corn, asparagus, bell pepper, and onion, providing a good source of fiber, vitamins, and minerals.
Black beans add plant-based protein and additional fiber to the dish.
Grilling the vegetables enhances their natural flavors without the need for excessive oil or butter.
The jalapeno dressing is made with wholesome ingredients like fresh tomatoes, citrus juices, olive oil, and honey, offering a balance of tangy, spicy, and slightly sweet flavors.

However, there are a couple of aspects that could be improved to make the salad even healthier:

Halloumi cheese, while delicious, is relatively high in fat and sodium. Reducing the amount of cheese or opting for a lower-fat alternative like grilled tofu could help lower the overall fat and sodium content of the dish.

To further enhance the nutritional value of this already healthy salad, consider the following suggestions:

Add a handful of fresh leafy greens like spinach or arugula to increase the vitamin and mineral content.
Incorporate additional colorful vegetables such as grated carrots or diced cucumbers for added crunch and nutrients.
Sprinkle some chopped nuts or seeds, like almonds or pumpkin seeds, over the salad for an extra boost of healthy fats and protein.
Experiment with different whole grains like quinoa or farro to add more fiber and complex carbohydrates to the dish.

Editor's Take on Grilled Corn Salad with Jalapeno Dressing

This grilled corn salad with jalapeno dressing is a vibrant and flavorful dish that perfectly balances sweet, smoky, and spicy elements. The grilled pineapple and charred jalapeno add depth, while the halloumi cheese provides a satisfying, salty bite. The fresh vegetables and black beans contribute texture and nutrition, making it a well-rounded salad. The jalapeno dressing ties everything together with a zesty kick. This recipe is ideal for summer gatherings and showcases a delightful mix of ingredients that will impress your guests.

Enhance Your Grilled Corn Salad with Jalapeno Dressing Recipe with These Unique Side Dishes:

Roasted Sweet Potatoes: Imagine the sweetness of roasted sweet potatoes mingling with the smoky flavors of your grilled corn salad. The caramelized edges and soft interior will create a harmonious balance that dances on your palate.

Garlic Herb Bread: A slice of garlic herb bread will add a crunchy texture and aromatic delight to your meal. The buttery garlic spread infused with fresh herbs will complement the vibrant flavors of the salad beautifully.

Mango Avocado Salsa: A refreshing mango avocado salsa can bring a tropical twist to your grilled corn salad. The creamy avocado and juicy mango will add a burst of freshness and color to your plate.

Cilantro Lime Rice: Serve your grilled corn salad with a side of cilantro lime rice. The zesty lime and fragrant cilantro will enhance the vibrant flavors of the salad, making each bite a flavorful journey.

Spicy Black Bean Soup: Pair your grilled corn salad with a spicy black bean soup. The rich and hearty soup will provide a warming contrast to the fresh and zesty salad, creating a well-rounded meal.

Delicious Alternatives to Grilled Corn Salad with Jalapeno Dressing

Mango Avocado Salsa: Dive into a refreshing salsa that combines the sweetness of mango with the creaminess of avocado. Perfect as a dip or a topping for grilled chicken or fish.

Quinoa Black Bean Salad: A protein-packed salad featuring quinoa, black beans, and a medley of colorful vegetables. Tossed in a zesty lime and cilantro dressing, it's a vibrant and nutritious meal.

Watermelon Feta Salad: Experience the delightful contrast of sweet watermelon and salty feta cheese in this summer salad. Add a sprinkle of fresh mint and a drizzle of balsamic glaze for an extra burst of flavor.

Spicy Thai Noodle Salad: A tantalizing noodle salad with a kick, featuring rice noodles, crunchy vegetables, and a spicy peanut dressing. Garnished with fresh cilantro and crushed peanuts, it's a flavor explosion in every bite.

Roasted Beet and Goat Cheese Salad: Indulge in the earthy sweetness of roasted beets paired with creamy goat cheese. Tossed with arugula and a tangy balsamic vinaigrette, this salad is both elegant and delicious.

Appetizer and Dessert Ideas to Complement Grilled Corn Salad with Jalapeno Dressing

Appetizers:

Stuffed Mini Bell Peppers: Stuffed Mini Bell Peppers are a delightful way to start any meal. These vibrant, bite-sized treats are filled with a creamy mixture of goat cheese, herbs, and a hint of lemon zest. The sweetness of the bell peppers perfectly complements the tangy filling, creating a harmonious balance of flavors. To add a touch of crunch, consider incorporating some finely chopped walnuts or pistachios. These stuffed peppers are not only visually appealing but also packed with a burst of fresh, zesty goodness that will leave your guests craving more.

Caprese Skewers: Caprese Skewers offer a modern twist on the classic Italian salad. Skewer cherry tomatoes, fresh mozzarella balls, and basil leaves for a colorful and refreshing appetizer. Drizzle with a balsamic glaze and a sprinkle of sea salt to enhance the natural flavors. For an added layer of complexity, you can marinate the mozzarella in a mixture of olive oil, garlic, and herbs before assembling the skewers. These elegant and easy-to-eat bites are perfect for any gathering, offering a taste of Italy in every mouthful.

Desserts:

Tropical Fruit Tart: Indulge in a tropical fruit tart that combines a buttery, flaky crust with a luscious coconut cream filling. Top it with an array of fresh tropical fruits like mango, kiwi, and passion fruit. The coconut cream adds a rich, velvety texture that pairs perfectly with the juicy fruits. A light honey glaze over the top brings everything together, making each bite a burst of tropical paradise.

Chocolate Avocado Mousse: Create a decadent chocolate avocado mousse that is both rich and healthy. Blend ripe avocados with cocoa powder, a touch of maple syrup, and a splash of vanilla extract. The avocado provides a creamy base that is perfectly complemented by the deep chocolate flavor. Serve it chilled with a sprinkle of sea salt and a few fresh berries for a dessert that is as satisfying as it is nutritious.

Why trust this Grilled Corn Salad with Jalapeno Dressing Recipe:

This recipe combines the smoky flavors of grilled corn and halloumi cheese with the sweetness of pineapple and the crunch of asparagus. The jalapeno dressing adds a spicy kick, balanced by the tanginess of lemon and lime juice. Each ingredient is carefully selected to create a harmonious blend of flavors and textures. Trust this recipe for its fresh, vibrant ingredients and the perfect balance of sweet, smoky, and spicy elements.

If you're looking to add some zest to your summer cookouts, try this Grilled Corn Salad with Jalapeno Dressing Recipe and let us know how it turned out in the Recipe Sharing forum.

FAQ:

Can I use canned pineapple instead of fresh?

Fresh pineapple gives a better texture and flavor, but if you're in a pinch, canned pineapple can work. Just make sure to drain it well.

What can I substitute for halloumi cheese?

You can use paneer or feta cheese as a substitute. They won't grill the same way, but they'll still add a nice texture and flavor.

How spicy is the jalapeno dressing?

The dressing has a mild to moderate heat. If you prefer it spicier, you can leave some of the seeds in the jalapeno. If you want it milder, remove all the seeds and membranes.

Can I make this salad ahead of time?

Yes, you can make it a few hours ahead. Just keep it refrigerated and add the dressing right before serving to keep everything fresh and crisp.

What if I don't have an outdoor grill?

No worries! You can use a grill pan on your stovetop or even broil the ingredients in your oven. Just keep an eye on them to prevent burning.